Pregnancy Friendly Turmeric-Ginger Mint Pistachio Pesto
This vibrant green pesto is packed with ingredients that genuinely pull their weight during pregnancy — and it tastes incredible doing it. Fresh mint and basil bring brightness and digestive ease, while ground turmeric and freshly grated ginger add a warm, anti-inflammatory backbone that makes this feel like more than just a condiment. Pistachios lend a buttery richness and a satisfying dose of healthy fats and plant-based protein, all without any of the concerns that come with raw fish or unpasteurized cheeses. A generous squeeze of lemon keeps everything tasting fresh and lively, and the whole thing comes together in a food processor in just a few pulses. Spread it on toast, toss it with pasta, swirl it into soups, or use it as a dip — the versatility here is genuinely hard to beat. Storing it with a thin layer of olive oil pressed over the surface keeps it bright and ready to use all week long.
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Learn more →Ingredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- ½ cup raw shelled pistachios
- 1 tsp ground turmeric
- 1 tsp fresh ginger, peeled and finely grated
- 2 cloves garlic, roughly chopped
- 2 tbsp fresh lemon juice (about 1 lemon)
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup extra virgin olive oil
- 1–2 tbsp water, as needed
- pinch of cayenne pepper (optional)
Instructions
- 1
Add the mint, basil, pistachios, turmeric, grated ginger, garlic, lemon juice, lemon zest, salt, black pepper, and cayenne (if using) to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the herbs are broken down.
- 2
With the processor running, stream in the olive oil through the feed tube until the pesto comes together into a thick, slightly textured paste, about 20–30 seconds. Scrape down the sides once midway through.
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